Vegetables are one of the principal elements for sound sustenance, yet it is frequently tricky to cook them correctly, making them delicious. They are cooked in numerous ways, and contingent upon the sort of cooking picked, we can figure out how to improve them most appropriately. The following are seven strategies for deliciously cooking vegetables.
The Seven Cooking Methods For Tasty Vegetables Are:
Cooking Vegetables In The Oven
Baking is one of the perfect techniques if you have some time and want to avoid the stove constantly stirring and stirring. To obtain an ideal consistency of baked vegetables, it is necessary to cook vegetables with similar cooking times together.
Long Cooking: 45 Minutes At 220°
Pumpkin, potatoes, beets, carrots, garlic, onions, shallots, leeks, turnips, celeriac, fennel, and aubergines
Short Cooking: 25 Minutes At 220°
Cauliflower, Brussels sprouts, broccoli, mushrooms, peppers, and courgettes Baked vegetables, ideal as a side dish, are also suitable as a second course if flavored with good cheese or as a tasty aperitif if sliced with a mandolin for a crunchy chip effect!
Crispy Baked Vegetables: Here’s How To Make Them
To ensure uniform cooking, cut the vegetables all the same, season them well, and place them on a baking tray without putting them on top of each other. Cook at a low temperature (160–180 degrees), then increase it at the end so that they are very crispy.
Crispy Gratin Vegetables
Gratin vegetables are a quick and tasty side dish; they are cut into slices and seasoned with breadcrumbs and aromatic herbs. Then, they are cooked in the oven until they become crispy and golden. Excellent, both hot and at room temperature; they are quick to cook and very versatile. Perfect as a side dish or appetizer, gratinated radicchio seasoned with gorgonzola can also become a tasty second course.
Between cooking in the oven, cooking in foil, and the cuisine that best brings out the authentic flavor of the vegetables, preserving them and allowing you to enhance them with the spices and aromas you prefer, The preparation time is medium because, before being cooked in foil in the oven, it requires quick pre-cooking, either in a pan or steamed. Then, season the vegetables with oil, salt, and aromatic herbs to taste, and create a bundle with baking paper to proceed with cooking in the oven. The cooking time of the parcel is 10 minutes (in a static oven preheated to 180°).
Crispy, Pan-Fried Vegetables
Pan-fried vegetables are one of the classic quick side dishes in our cuisine, but they can also be transformed into authentic dishes if adequately flavored. The ideal pan to use is the non-stick one because it allows you to sauté everything on high heat without anything sticking to the bottom. Salt and herbs should always be added at the end. Thyme, oregano, sage, and marjoram must be well-dosed because they have a very intense scent.
Study the cooking times carefully if you decide to make a mix of vegetables in a pan. Start with those that have longer cooking times; otherwise, you risk having some ingredients overcooked or others that have yet to reach perfect cooking.
Flavored Steam Cooking
Steamed vegetables are often confused with less tasty and inviting cooking, but you need to take the proper precautions to cook delicious steamed vegetables. This cooking method is suitable for any vegetable and preserves the vitamins of the vegetables and their authentic flavor intact. For steam cooking, you need a special steamer or a pressure cooker.
How Do You Make Steamed Vegetables Tasty?
Enrich the water in the steamer with a mix of aromatic herbs or even with lemon slices, mustard grains, chopped ginger, nutmeg, and chili pepper. The scented steam will give a super aroma to the vegetables being cooked. The cooking time of steamed vegetables depends on the consistency you want to obtain.
- oriental crispy, 10 minutes maximum
- soft style, 15 minutes
For leafy vegetables, 3-5 minutes is enough. For cauliflower or broccoli florets, sprouts, potatoes, or diced carrots, you need 25.
The grill and griddle allow you to cook various vegetables at the same time with less fat and fewer calories for side dishes or light starters suitable for any diet. The vegetables that work best for this cooking are peppers, courgettes, aubergines, potatoes, mushrooms, and carrots. But also onions, tomatoes, radicchio, and asparagus.
Cut the vegetables into medium-thick strips. If they are too thin, they risk burning; if they are too thick, it will be more challenging to manage the cooking on the inside.
Cooking with a wok is quick and tasty, ideal for little vegetables, and is finished over high intensity with a bubbling and oiled container. Prior to sautéing the vegetables, set them up with appropriate julienne, diced, or dainty strips.
Tips And Tricks
If you use high heat, cooking vegetables with the wok is very fast. However, it is essential to keep them constantly moving, to distribute the heat evenly, and to avoid burning them.
Also Read: Tricks For Cooking Vegetables